Raw blueberry cheesecake

By November 14, 2016Recipes

This raw blueberry cheesecake is a cousin of vanilla and matcha vegan cheesecake. It is super-easy to make.

If possible use small wild blueberries, they contain more colour pigment and will give your cake an astonishing colour.

I often prepare it in advance and keep in the freezer. This raw blueberry cheesecake will stay there perfectly well for at least 3 months.


[For a small cake prepared in a 11 cm round spring-form]


  • 6 dried apricots
  • 50 g walnuts (¼ cup)


  • 1 cup unsalted raw cashews, soaked in cold water for several hours or overnight
  • 1 cup frozen wild blueberries, thawed + more for decoration
  • 2 tsp. lemon juice
  • 2 tbsp. melted coconut oil
  • 2 tbsp. agave syrup or another liquid sweetener


  1. To make the bottom, chop the nuts and apricots in a blender until you get a sticky mass.
  2. Transfer it to the bottom of your small (11 cm diameter) round spring-form, smooth out with the reverse side of a tablespoon. Press gently with your fingers to make it stick to the bottom of the form.
  3. Rinse and drain the cashews.
  4. To make the filling, blend thoroughly all ingredients. Try. Add more syrup if you feel like it. We want a homogeneous and very soft filling, so blend long enough, about 5 minutes.
  5. Pour the filling onto the crust. Gently tap the spring-form on the table to smooth the surface.
  6. Decorate with berries.
  7. Place the cake in the in the freezer for 30 minutes in order to harden.
  8. Gently swipe a table knife between the side surface of the spring-form and the cake and separate the form from the cake.
  9. Cut into 4 or 8 pieces and serve.

Nutritional information per serving

  • Energy: 188 cal
  • Carbohydrates: 16 g
  • Fiber: 2 g
  • Fat: 12 g
  • Proteins: 4 g

Author Lera Krasovskaya

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